Blotkake (Norwegian Cream Cake)

Blotkake, layered spongecake covered with drifts of whipped cream and fruit, is a dessert that Norwegians are passionate and possessive about. It is a traditional sweet finish for any festive meal, whether a long, dark winter lunch or a long, sunlit summer dinner. “Scandinavians really value lingering and feasting at the table,” said Maren Waxenberg, a Norwegian-American cook who lives in New York City and serves this cake at Thanksgiving.

Cloudberries are a protected crop in Norway and are rarely available fresh in the United States, but raspberries are a good substitute.

INGREDIENTS
FOR THE CAKE:
 Nonstick cooking spray
4 large eggs
1 cup/200 grams granulated sugar
1 teaspoon vanilla sugar or 1 teaspoon vanilla extract
1 cup/120 grams cake flour
1 teaspoon baking powder
FOR THE FILLING AND FROSTING:
3 cups/720 milliliters whipping cream
1 teaspoon vanilla extract
2 tablespoons confectioners’ sugar
3 tablespoons cloudberry, raspberry or blackberry preserves
? cup cloudberry or raspberry liqueur (such as Chambord), or berry juice of your choice
12 ounces/340 grams fresh raspberries or blackberries, for decorating (optional)

PREPARATION
Bake the cake: Heat oven to 350 degrees and mist a 9-inch springform pan with cooking spray. Combine eggs, sugar and vanilla in a large bowl and beat with an electric mixer (or the whisk attachment of a stand mixer) until light and fluffy, 3 to 4 minutes.
Sift cake flour and baking powder into a separate bowl, then fold into the egg mixture in 2 additions.
Pour batter into pan and bake on the middle rack of the oven for 25 to 30 minutes, or until a cake tester inserted into the middle comes out clean. Let cool completely before removing from pan.
Make the frosting and filling: Beat whipping cream, vanilla and confectioners’ sugar with an electric mixer until stiff peaks form. Transfer 1/3 of the whipped cream to a separate bowl and stir in preserves.
Use a serrated knife to slice cake horizontally into 3 equal layers. Arrange top layer of the cake cut-side-up on a platter. Poke a few holes in the cake layer with a toothpick, then sprinkle with 1/3 of the liqueur or juice.
Spread half the whipped cream and preserves mixture over the cake layer, then arrange middle layer on top. Poke holes in the middle layer with a toothpick and sprinkle with another 1/3 of the liqueur or juice. Top with remaining whipped cream and preserves mixture.
Arrange the bottom cake layer on top of the stack, cut-side-down. Poke more holes and sprinkle with remaining liqueur or juice. Frost top and sides of cake with the whipped cream, using a pastry bag to pipe on stars or other designs, if you'd like. Decorate with fresh berries.

Pizzeria Locale's Butterscotch Pudding With Chocolate Ganache

While most butterscotch pudding recipes rely simply on dark brown sugar for their flavor, Pizzeria Locale in Denver adds an intense, nutty character by caramelizing the brown sugar first. Beyond a little salt, there is no other flavor added to distract from the caramel – no vanilla, no alcohol, no spice. They are not missed.

If you’re pressed for time, you could skip the ganache topping, substituting grated milk chocolate bits on top or leaving the chocolate off altogether. Even the whipped cream is optional. Butterscotch pudding this good stands on its own.

INGREDIENTS
FOR THE PUDDING

3 cups heavy cream
1 ½ cups milk
150 grams dark brown sugar (3/4 cup plus 1 tablespoon)
5 grams fine sea salt (3/4 teaspoon)
4 large egg yolks
1 large egg
12 grams cornstarch (1 tablespoon plus 1 teaspoon)
4 ½ tablespoons unsalted butter
FOR THE GANACHE
¼ cup heavy cream
70 grams chopped milk chocolate (2 1/2 ounces)
 Whipped cream, for serving

PREPARATION

Make the pudding: In a small pot, bring 3 cups cream and milk to a simmer. Cover to keep warm.
In a medium pot, bring brown sugar, 1/3 cup water and salt to a boil. Cook, stirring occasionally to keep mixture from scorching, until it reaches 240 degrees on a candy thermometer, about 10 minutes. The mixture should be a deep brown color and smell nutty and caramelized.
Immediately whisk cream mixture into brown sugar to stop the cooking. The mixture will seize. Bring to a boil, whisking constantly, and cook until smooth.
In a small bowl, whisk together egg yolks, egg and cornstarch. Pour a ladleful of hot cream mixture into the egg mixture, whisking constantly so the eggs don’t curdle. Pour egg mixture into the pot with the cream, whisking more. Cook for another 2 to 4 minutes, until thickened. It’s O.K. if the mixture comes to a simmer.
Strain mixture into a bowl or large glass measuring cup with a spout and whisk in butter until smooth. Divide among 8 serving dishes and chill for at least 4 hours until custards are set.
Make the ganache: In a small saucepan, heat cream until steaming. Add chocolate and stir constantly over very low heat until just melted. Strain into a glass measuring cup with a spout.
Pour a thin layer of ganache over the tops of the custards. You may not use all of the ganache depending on how wide your serving dishes are. Chill for at least 4 more hours to set the ganache. Serve with whipped cream on top.

Jersey smash--Baking Recipes

Jersey smash

Ingredients

800g Jersey Royal potatoes, scrubbed, larger ones cut in half
2 tbsp chicken fat (reserved from roasting a chicken)
bunch spring onions, finely sliced

Method

1. Bring a large pan of salted water to the boil. Add the potatoes and cook for 12-15 mins until tender. Drain , then return to the pan and use a masher to smash them up, but don’t fully mash them.

2. Heat the fat in the chicken’s roasting tin in the oven. Once hot, add the potatoes. Toss them in the fat and juices, then season generously. Return the tin to the oven and roast for 20 mins.

3. Remove from the oven and mix in the spring onions. Return to the oven for 5 mins before serving.

Pan-fried chicken & shaken peas--Baking Recipes

Pan-fried chicken & shaken peas

Ingredients

2 tbsp olive oil
4 boneless chicken breast, skin on (weighing about 175g/6oz each)
25g butter
1 small onion, finely chopped
1 garlic clove, crushed
1 heaped tbsp horseradish cream
4 tbsp crème fraîche, full or half fat
350g frozen pea
½ iceberg lettuce or 1 cos lettuce, shredded
pinch of sugar
1 tbsp fresh mint, chopped
new potatoes, to serve

Method

1. Drizzle the oil over the chicken and season. Heat a heavy-based frying pan and put the chicken in, skin side down. Fry on a high heat for 3-4 minutes until the skin is golden and crisp. Turn the chicken over and fry on a medium heat for a further 6-8 minutes until just cooked.

2. Meanwhile, melt the butter in a pan. Add the onion and garlic and cook on a low heat until soft and transparent. Stir in the horseradish cream and crème fraîche and simmer for 2-3 minutes.

3. Toss in the peas, lettuce and sugar and season well. Simmer for 2-3 minutes until the lettuce has wilted slightly, then remove from the heat and scatter in the mint. Divide the peas between hot plates, top with the chicken and serve with buttered new potatoes.

Mediterranean prawn salad--Baking Recipes

Mediterranean prawn salad

Ingredients

juice 1 lemon
4 tbsp extra-virgin olive oil
pinch dried chilli flakes
1 sliced red onion
1 sliced fennel bulb
1 large handful rocket
200g cooked prawn
garlic bread, to serve (optional)

Method

1. Mix lemon juice with olive oil and dried chilli flakes. Add red onion and fennel, then set aside for 7-8 mins to soften a little.

2. Mix in rocket and prawns. Season and serve with garlic bread.

Chunky Oven Chips--Baking Recipes

Chunky Oven Chips

Ingredients

750g Desirée potato (about 3 medium large), peeled
groundnut oil, for drizzling
sea salt and freshly ground black pepper

Method

1. Heat oven to its highest setting, ideally 250C/fan 230C/gas 9. Cut each potato into 1cm-wide slices, then into 1cm-thick sticks. Blanch in a large pan of boiling water for 3 mins, then drain well.

2. Shake the potatoes out onto a roasting pan, drizzle with oil, ensuring each chip is evenly coated, then season well. Bake for about 15-20 mins, turning the potatoes at least twice, until golden brown and crisp.

Goat's Cheese & Red Pepper Tart--Baking Recipes

Goat's Cheese & Red Pepper Tart

Ingredients

2 large red onion, thinly sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
12 pitted black olives
2 red pepper (choose tapered, heart-shaped ones if possible)
200g ready-made shortcrust pastry
150-200g / 5-7oz log firm goat's cheese, such as Sainte-Maure de Touraine or Capricorn
250g cherry tomato
few oregano or basil leaves

Ingredients

2 large red onion, thinly sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
12 pitted black olives
2 red pepper (choose tapered, heart-shaped ones if possible)
200g ready-made shortcrust pastry
150-200g / 5-7oz log firm goat's cheese, such as Sainte-Maure de Touraine or Capricorn
250g cherry tomato
few oregano
 or basil leaves

Method

1. Cook the onions in the oil for 6-7 mins, until they are softened and lightly coloured, then add the balsamic vinegar and 1 tbsp water. Cook for a further 2-3 mins. Roughly chop the olives and stir in. Leave to cool.

2. Halve the peppers, remove the seeds and core. Put under a hot grill, skin side up, until the skins are charred. Remove and put into a food bag until cool enough to handle, then peel off the skins.

3. Heat oven to 200C/fan 180C/gas 6. Roll out the pastry and line a 23-24cm deep flan tin. Line with baking paper and beans, then bake for 10 mins. Remove the paper and beans, then bake for 5 mins more, until the pastry is golden and crisp.

4. Spread the onion mix over the base of the pastry case. Put the halved peppers on top, cut side up with tapered ends towards the centre. Slice the goat’s cheese and put a few slices in each pepper half. Tuck the tomatoes in the gaps between the peppers.

5. Bake for 20-25 mins until the cheese is lightly tinged brown and the tomatoes have burst. Scatter over the herb leaves and serve warm or at room temperature.

Oriental Express--Baking Recipes

Oriental Express

Ingredients

2 tbsp olive oil

1 large onion, chopped into chunks

½ tsp Chinese 5-spice powder or ground ginger

300-340g packet fresh stir-fry vegetables

2 x 250g packets ready-cooked express basmati rice

2 tbsp soy sauce, or more to taste

Method

1. First put the wok on the heat, then pour in the oil and bring it up to a medium-high temperature. Now add the onion and cook, stirring only occasionally, until it starts to brown – this takes about 5 minutes. Sprinkle in the 5-spice powder or ginger and stir it around quickly for about 30 seconds. Next tip in the vegetables and stir them around, keeping the heat quite high so the vegetables cook quickly and stay crunchy. Keep cooking and stirring for 4-5 minutes until the vegetables begin to soften.

2. While the vegetables are cooking, make a 2cm tear in the top of each rice packet, then microwave each packet separately for 2 minutes on full power. If you don’t have a microwave, put your rice on to cook according to the packet instructions before you heat up the work.

3. Splash in 2 tbsp soy sauce and remove from the heat. Use more soy if you like but remember that it’s salty. If you want more sauce, splash in 1-2 tbsp water. Tip the rice on to plates, add the veg and eat immediately.

Chicken korma melts--Baking Recipes

Chicken korma melts

Ingredients

4 skinless chicken breast fillets
180g tub full-fat cream cheese
2 tbsp Korma paste
1 tbsp chopped coriander, plus extra to serve
juice ½ lemon
1 red chilli, deseeded and thinly sliced
8 cherry tomatoes, halved
rice and salad, or new potatoes and vegetables, to serve


Method

1. Heat oven to 200C/180C fan/gas 6 and arrange the chicken in a large ovenproof dish. Beat the cheese, korma paste and the 1 tbsp coriander together with a squeeze of lemon. Squeeze the remaining lemon over the chicken and spread the curry mix on top. Scatter over the chilli and bake for 15 mins.

2. Remove from the oven, add the tomatoes to the dish then return to cook for another 10 mins. Scatter with more coriander and serve with rice and salad or new potatoes and vegetables

Sticky pork & pineapple hotpot--Baking Recipes

Sticky pork & pineapple hotpot

Ingredients

1 tbsp vegetable oil
1½ kg (about 8) pork shoulder steaks, each cut into 4 thick strips
3 onion, roughly chopped
4 garlic cloves, thinly sliced
small bunch coriander, stalks finely chopped, leaves reserved
3 Thai red chillies, 2 sliced, 1 left whole and pricked
3 star anise
100g dark soft brown sugar
2 tbsp tomato purée
2 tbsp fish sauce
600ml chicken stock
350g fresh pineapple, cut into chunks

Method

1. Heat the oil in a large, flameproof casserole dish. Season the pork, and brown it in 2 or 3 batches until golden, about 5 mins per batch. Set aside in a bowl. Stir the onions into the remaining fat, cover and soften for 5 mins – they will take on the browned colour of the meat. Heat oven to 160C/140C fan/gas 3.

2. Add the garlic, coriander stalks, chillies and anise to the dish, sizzle for 1 min, stirring often, then mix in the sugar and tomato purée. When these have melted and it looks a bit like barbecue sauce, return the pork and its resting juices to the dish, along with the fish sauce and stock. Tuck in the pineapple chunks here and there.

3. Once simmering, cover the hotpot, leaving a small gap for steam to escape, and transfer to the oven for 2 hrs. With 30 mins to go, skim some of the fat from the top (this tends to seal the liquid in, making it more difficult for the sauce to reduce), then return to the oven. The pork will be meltingly soft when ready. If the sauce is thin, lift the pork into a warmed serving dish, put the casserole dish on the hob and simmer until the sauce has slightly thickened. Leave to cool for 5 mins, taste for seasoning, pour over the pork and sprinkle over the coriander leaves.

Pot-roasted spiced honey soy pork--Baking Recipes

Pot-roasted spiced honey soy pork

Ingredients

1x1.6-1.7kg/3½-3¾lb p 1ml pork belly without rind and bones (about 2.7kg/6lb before boning and derinding)
5 tbsp olive oil, plus extra for frying
2 carrot, sliced
1 onion, sliced
4 celery sticks, sliced
1 tsp Chinese five-spice powder
1 tbsp clear honey
150ml soy sauce
300ml red wine
500ml chicken stock

Method

1. Preheat the grill until hot. Meanwhile, trim off as much visible fat as possible from the top of the joint, and trim the underside too of any flaps of meat. Neaten the edges. Brush with 2 tablespoons of the oil, season and then place in a roasting tin. Brown under the grill for 10 minutes on each side. Preheat the oven to 170C/gas 3/fan 150C.

2. Make the marinade. Heat the remaining 3 tablespoons of oil in a saucepan and sauté the carrots, onion and celery over a high heat for about 10 minutes until nicely caramelised. Stir in the five-spice powder and honey. Cook for another minute or so. Pour in the soy sauce and wine and boil until reduced by half, about 10 minutes. Then add the stock and boil for 2-3 minutes more. Season with freshly ground black pepper.

3. Pour the hot marinade over the meat in the roasting tin and cover the top with butter papers or wet greaseproof paper. Roast for 2½ -3 hours until the meat is very tender when pierced with a fork. Allow the meat to cool to room temperature in the marinade.

4. Scrape the vegetables off the top of the meat, then put the meat on a tray and place a board on top. Weigh down with weights or large cans and chill overnight. Strain the marinade and chill it too – don’t worry if it doesn’t look very glamorous at the moment, it will look better.

5. When ready to complete the dish, cut the pork across the grain into ‘rashers’ about 2cm wide. Cut each rasher crossways in half. Heat a little oil in a non-stick frying pan until nice and hot, then sauté the pork slices in batches for about 5 minutes on each side until caramelised, spooning over the reserved marinade so they cook to a glossy glaze. As each batch is cooked, cover the pork and keep it warm.

6. At the end, any remaining marinade can be bubbled down slightly for a serving sauce (there will only be a little for drizzling). Pick a light fruity red, such as French grenache (garnacha in Spain), or a semillon from Australia or Chile to serve with this dish.

Moroccan chard & lamb pan-fry--Baking Recipes

Moroccan chard & lamb pan-fry

Ingredients

1 bunch chard
1oz olive oil
600g diced shoulder of lamb
1 onion, sliced
2 garlic cloves, sliced
1 tsp each ground turmeric, cumin seeds, coriander seeds
pinch chilli flakes
400ml stock, lamb or chicken
handful raisins
handful toasted pine nuts

Method

1. Strip the chard leaves from the stalk. Cut the stalk into batons and roughly shred the leaves. Set aside separately.

2. Heat the oil in a sauté pan and fry the lamb for 5-6 mins over a high heat until browned. Add the onion, garlic, chard stalks and spices and continue to cook for 3-4 mins until softened. Pour over the stock and scatter in the raisins, then simmer for 4-5 mins to make a sauce. Wilt chard leaves through the stock, season and serve scattered with pine nuts.

Roast radish, new potato & peppered mackerel salad--Baking Recipes

Roast radish, new potato & peppered mackerel salad

Ingredients

2 x 200g bags radishes
500g baby new potatoes, halved (or quartered if large)
5 tbsp olive oil
3 tbsp Greek-style yogurt
juice ½ lemon
1 small garlic clove, crushed
½ small pack dill, most finely chopped, a few fronds reserved to garnish
2 bags lamb's lettuce
 (about 140g)
300g pack smoked peppered mackerel fillets, skin removed, broken up into large flakes

Method

1. Heat oven to 220C/200C fan/gas 7. Put the radishes and potatoes in a shallow roasting tin. Drizzle with 2 tbsp of the olive oil and season. Roast in the oven for 30 mins, tossing once, until tender and golden.

2. Meanwhile, make the dressing. Whisk together the remaining oil, the yogurt, lemon juice, garlic, chopped dill and seasoning. It may separate slightly and need whisking again before serving.

3. Remove the veg from the oven and allow to cool for 5 mins. Toss the lettuce in the dressing, top with the veg and then the fish. Sprinkle over the reserved dill fronds and serve.

Pea, Prawn & Lemon Linguine--Baking Recipes

Pea, Prawn & Lemon Linguine

Ingredients

350g linguine
200g frozen pea
300g frozen cooked prawn, defrosted
zest and juice 1 lemon
100ml double cream

Method

1. Cook the pasta according to pack instructions. Meanwhile, heat a non-stick pan, then gently cook the peas, prawns, lemon zest and juice for 3-4 mins until prawns are hot and peas tender.

2. Season well, stir in the cream and 2 tbsp of the pasta water, then bubble for 1 min. Drain the linguine and return to the saucepan with the sauce, tossing well to coat. Serve in bowls.

Chicken roasted with winter root vegetables--Baking Recipes

Chicken roasted with winter root vegetables

Ingredients

1 small celeriac, peeled and cut into 2½ cm/1in chunks

400g swede, peeled and cut into 2½ cm/1in chunks

2 large sweet potato, scrubbed and cut into 2½ cm/1in chunks

2 medium parsnip, scrubbed and quartered lengthways

2 large garlic clove, thinly sliced

2 tbsp olive oil

½ tsp cumin seeds 

a few sprigs of sage

4 skinless boneless chicken breast fillet, weighing about 140g/5oz each

4 slices prosciutto

Method

1. Preheat the oven to 200C/gas 6/fan 180C. Put the celeriac, swede, sweet potato, parsnips and garlic in a large roasting tin. Sprinkle with the olive oil and cumin, and season with salt and pepper. Toss the vegetables together so they are lightly coated in oil. Put in the oven towards the top and roast for 30 minutes.

2. Meanwhile, lay a couple of sage leaves on each chicken breast, then wrap each with a slice of prosciutto to enclose.

3. Take the roasting pan from the oven and turn the vegetables over. Now lay the chicken on top. Roast for 30- 35 minutes more, until the vegetables are tender and the chicken is done. Serve with steamed broccoli or lightly cooked Savoy cabbage.

Honey Roasted Fig & Almond Tart

Honey Roasted Fig & Almond Tart

Ingredients

500g pack shortcrust pastry at room temperature, thawed if frozen

8 ripe figs, stalks trimmed finely grated zest of one large juicy orange

1 tbsp clear honey

200g softened butter

200g golden caster sugar

200g packet ground almonds

2 medium egg yolks

Method

1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Roll out pastry on a lightly floured surface and use to line a shallow loose-bottomed 25cm flan tin (watch our video to see how to do this. Make sure the pastry comes above the rim – it may shrink in baking and the filling could spill. Chill for 30 minutes.

2. Meanwhile, cut the figs in half lengthways and sit them cut side up on a roasting tray. Mix the orange juice and honey in a bowl, pour over the figs and roast for 10-12 minutes until just soft. Drain off any juice into a saucepan and reserve.

3. Prick the base of the chilled pastry case all over with a fork, then line with greaseproof paper and fill with baking beans. Bake blind for 15 minutes. Remove the paper and beans and bake for a further 5-10 minutes until the pastry is golden. Remove from the oven and reduce the temperature to fan 130C/conventional 150C/ gas 2. Leave the pastry case to cool slightly before filling.

4. Cream butter and sugar in a food processor or with an electric beater until smooth and pale. Tip in the ground almonds and zest and whizz briefly to combine. Add egg yolks and 1 tbsp of the reserved fig juice and whizz again until smooth. Spread evenly over the pastry case.

5. Gently press the figs cut side up into the almond mixture. Bake for 11⁄4 hours or until it’s golden all over (don’t worry if the centre still seems soft – a little gooeyness is good). Leave in the tin for 15 minutes, then remove sides and transfer on its base to a wire rack to cool.

6. Before serving, take the tart off its base and transfer to a flat platter or board. If you have juice left from roasting the figs, bring it to the boil and simmer for 1-2 minutes until sticky and syrupy. Brush this over the figs and serve as soon as possible, while the syrup is still glossy on the figs (it will start to seep through into the filling if you leave it too long).

Choc mint picnic pie--Baking Recipes

Choc mint picnic pie

Equipment

 Food processor, 3cm-deep 24cm (base measurement) round fluted tart tin with removable base, electric beaters

Ingredients

 25g butter
 150g dark cooking chocolate, finely chopped
 250g Arnott's Mint Slice biscuits
 1 tablespoon water, hot
 2 teaspoons gelatine powder
 250g pkt cream cheese, at room temperature
 70g (1/3 cup) caster sugar
 125ml (1/2 cup) thickened cream
 100g white chocolate, melted, cooled
 1 teaspoon peppermint essence
 2 drops green food colouring
 Fresh mint leaves, to serve (optional)
Chocolate pastry
 225g (1 1/2 cups) plain flour
 45g (1/4 cup) icing sugar mixture
 2 tablespoons NESTLÉ BAKERS' CHOICE Cocoa
 150g butter, chilled, chopped
 1 egg yolk
 2 tablespoons milk

Method

Step 1: For the pastry, process flour, sugar and cocoa in a food processor until combined. Add butter. Process until mixture resembles fine breadcrumbs. Add yolk and milk. Process until dough comes together. Turn onto a floured surface. Knead until smooth. Shape into a disc. Cover with plastic wrap. Place in the fridge for 30 minutes to rest.

Step 2: Roll out pastry on a sheet of baking paper to a 4mm-thick disc. Line a 3cm-deep 24cm (base measurement) round fluted tart tin with removable base with pastry. Trim excess. Place in fridge for 30 minutes to rest.

Step 3: Preheat oven to 200C/180C fan forced. Line pastry with baking paper. Fill with pastry weights or rice. Bake for 15 minutes. Remove pastry weights or rice and paper. Bake for a further 10-15 minutes or until cooked through and crisp. Cool.

Step 4: Place butter and 100g chocolate in a heatproof bowl. Microwave, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Spread over the pastry base. Press biscuits on top in a single layer. Place hot water in a heatproof bowl. Sprinkle with gelatine. Place bowl in a larger heatproof bowl filled with boiling water. Set aside, stirring occasionally, for 2-3 minutes or until dissolved. Remove bowl from water. Set aside for 30 seconds to cool slightly.

Step 5: Meanwhile, use electric beaters to beat cream cheese in a bowl until smooth. Add sugar and cream. Beat until well combined. Beat in white chocolate, essence and food colouring until well combined. Beat in gelatine mixture. Pour into pastry case. Place in the fridge for 3-4 hours or until set.

Step 6: Place remaining chocolate in a heatproof bowl. Microwave, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Drizzle over pie in a circular motion to decorate. Top with mint, if using.

Step by Step Instructions to Make Soy Sauce Chicken--Baking Recipes

Step by Step Instructions to Make Soy Sauce Chicken

Simple, easy to do, but Soy Sauce Chicken extremely delicious and attractive, sweet and tangy soy sauce will make you want to eat it again and again.

Ingredients

• 1 cup white sugar

• 1 cup soy sauce

• 1 cup water

• 1/4 cup minced garlic

• 1/4 cup minced fresh ginger

• 5 pounds bone-in chicken thighs with skin

• 1/4 cup chopped green onions

• Add all ingredients to list

Directions

Delicious chicken foods

1. Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Placechicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes.

2. Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes.

3. Place chicken on a platter and sprinkle with chopped green onions.

You will Really like this for super simple week night meal!

Couscous Salad with Chickpeas Recipe For portable lunch--Baking Recipes

Couscous Salad with Chickpeas Recipe For portable lunch

You need spent time about 20 minutes for Couscous Salad with Chickpeas. You can make this dish for portable lunch.

Let's see Couscous Salad with Chickpeas recipe.

Couscous Salad with Chickpeas - Recipe

Ingredients

1 cup uncooked whole-wheat couscous

1/2 teaspoon salt, divided

1/2 teaspoon black pepper, divided

1/8 teaspoon ground cinnamon

1 cup boiling water

3 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

1 1/2 teaspoons minced garlic

Dash of sugar

1/3 cup chopped fresh mint

1/4 cup thinly sliced green onions

1/8 teaspoon smoked paprika

1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

1 large ripe tomato, chopped

3/4 cup (3 ounces) crumbled feta cheese

Preparation

1. Place couscous, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cinnamon in a bowl. Stir in boiling water; cover and let stand 10 minutes. Fluff with a fork.

2. Combine oil, juice, garlic, and sugar.

3. Add oil mixture, remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, mint, and next 4 ingredients (through tomato). Sprinkle with cheese.